Knafeh Chocolate Bar – How to Make the Viral Dubai Chocolate Bar with Pistachio, Kataifi & Tahini

The viral knafeh chocolate bar from The FIX Dubai features a decadent filling of sweet pistachio cream, crisp buttery toasted kataifi, and a hint of tahini. It’s impressive, but surprisingly easy to make!

I first saw the viral Dubai chocolate bar on social media a while ago (it’s been all over TikTok, Instagram, YouTube, and even Reddit – odds are you’ve come across it too!). Making me nostalgic for my time spent living in the Middle East a few years back, it didn’t take me long to decide I wanted to make it.

(Side Note: The last time I visited Dubai, the craze was camel milk chocolate – does anyone else remember that trend?! It’s no wonder Dubai is chocolate famous, they really are innovative connoisseurs.)

First things first, I went to a local Arabic grocery store to buy kataifi. I walked in and headed to the freezer, found what I needed right away, and went to checkout. The man behind the counter immediately asked if I was making the kunafeh chocolate bar, and we both laughed together when I said yes!

Apparently, I wasn’t the only one in my area to have no luck searching “knafeh chocolate bar near me”. (Side Note: According to @fixdessertchocolatier’s Instagram account, you can only buy authentic knafeh chocolate bars from The Fix in Dubai! However, copycat chocolate bars are easy to make at home.)

I experimented with this recipe a few times, making small tweaks to get the filling ingredient amounts right. It’s a delicate balance between gooey and crispy. Don’t overdo the pistachio cream or you’ll lose the crunch. But don’t add too much toasted shredded phyllo dough or you won’t have the oozy creaminess.

If you’ve been curious to taste these chocolate bars, I want to encourage you to try your hand at making them. I’m not a skilled candy maker, so if I can do it, you definitely can too! When I shared them with a friend, she took one bite, closed her eyes, and called it “pistachio heaven”. She’s not wrong! Let’s just say, I now understand why this is a global sensation.

What is Knafeh Chocolate Bar?

Officially called “Can’t Get Knafeh of It” and colloquially known as kunafa chocolate or knafeh chocolate, this is a pistachio chocolate bar sold by FIX Dessert Chocolatier in Dubai, United Arab Emirates.

It’s an indulgent chocolate candy bar with a filling made of buttery toasted kataifi (which is shredded phyllo dough that’s also used to make kunafa pastry), pistachio cream, and tahini.

The ingredients might not sound extraordinary, but it’s unique, decadent, and in true Dubai style, completely luxurious. Not to mention, it strikes the perfect balance between rich chocolate, nutty pistachio cream, and crunchy toasted kataifi. And it doesn’t hurt that these chocolate bars are also a work of art!

Why This Recipe Works

• For starters, if you don’t live in Dubai and aren’t planning a trip there anytime soon, making this treat from the comfort of your own kitchen is a good way to get your fix (pun intended).
• It’s a process, but it’s surprisingly easy to make! If you’ve been wanting to try your hand at homemade chocolate, this recipe is a good starting point.
• The filling. I’ve heard people say it’s good enough to eat with a spoon, and yes, it really is. I think it would be good as a truffle too, so maybe I’ll experiment with that idea at some point!

Dubai Chocolate Bar Ingredients

Decoration Ingredients:

• Edible gold luster dust – This adds sparkle and bling to the tops of our candy bars, but it’s completely optional. Feel free to omit it, or use any color of edible luster dust you like.
• White chocolate – To simulate the look of the original, we dye a little bit of white chocolate green and use that to decorate the tops.
• Liquid green food coloring – I find that liquid food coloring instead of gel food coloring works better here. Use enough green food coloring to achieve the shade that looks right to you (or you can use a mix of blue and yellow food coloring, which is my preference). This is purely decorative and you can skip it if you like.

Chocolate Coating Ingredients:

• Milk chocolate and dark chocolate – I like to use a blend of half milk chocolate and half 70% dark chocolate for the outer coating of chocolate on these candy bars. You can use whatever you like; all milk or all dark will work fine.

Pistachio Kataifi Filling:

• Salted butter – Here we toast shredded phyllo dough in butter, which adds rich flavor and helps it turn golden brown. Instead of salted butter, you can use unsalted butter and add a pinch of salt.
• Kataifi – Kataifi is shredded phyllo dough. I buy it frozen at my local Arabic grocery store, but you can also find it at Greek or other Mediterranean grocery stores. When you buy it frozen, it typically comes in long, thin strands that you’ll need to chop to make this recipe. You can also find dried chopped kataifi on Amazon, which will also work fine for this recipe.
• Pistachio cream – You can make your own pistachio cream, or use store-bought. You can find it at Italian grocery stores or on Amazon.
• Tahini – Tahini is ground sesame seeds. It has a bitter, nutty flavor (it’s a classic ingredient in hummus!). Here it adds rich, creamy texture and a sharp flavor to balance the sweet pistachio cream. You can find tahini at Arabic and Middle eastern grocery stores or buy tahini on Amazon.
• Shelled unsalted pistachios – As far as I know, finely chopped pistachio isn’t a component of the original FIX Dubai pistachio chocolate bars. I like to add them to bump up the crunch factor and pistachio flavor, but you can omit them if you prefer. (If you add them, toast them to fully develop their nutty flavor and aroma!)

How to Make the Viral Pistachio Knafeh Chocolate Bar

I’m sharing a complete step-by-step guide to walk you through the process of making these at home. It a beginner-friendly recipe, just make sure you plan in enough time for the chocolate to harden. Also, read the entire recipe through before starting so you know what to expect with the process.

1: Decorate the Tops (Yup, we do this first!)

1. Melt the white chocolate in a microwave-save bowl in the microwave or in a double boiler. Stir in green food coloring (a drop or two at a time) or a blend of blue and yellow food colorings until it reaches your desired shade of green.
2. This is the shade of green I went for.
3. Dip a brand new small paintbrush or cotton swab into the edible gold luster dust and dab it haphazardly inside your chocolate candy bar mold. Don’t overdo it, we just want a few spots of gold luster.
4. Randomly drizzle the green chocolate in the molds with the edible gold luster dust. Be sure not to add too much, we want to be able to see the milk/dark chocolate too. Let the green chocolate set.

2: Toast the Kataifi

1. Chop the kataifi. (Note that if you’re using dried kataifi instead of frozen kataifi, it might already be chopped.)
2. Add the butter to a medium-sized skillet over medium heat. Once mostly melted, stir in the kataifi.
3. Continue cooking until the kataifi is golden brown, about 5 minutes, stirring frequently. You can turn the heat down slightly as necessary if it starts to cook too quickly in spots. Once the kataifi is golden, transfer it to a large bowl and set aside until the chocolate in the molds is hardened. (Don’t leave it in the hot skillet or it can scorch.)

3: Coat the Molds with Chocolate, Add the Filling & Top with Chocolate

1. Melt the milk and dark chocolate together in a microwave-safe bowl in the microwave or in a double boiler, and stir gently to combine. (If you want to properly temper the chocolate, I give detailed instructions on how to do so below.)
2. Add about 1 1/2 tablespoons of melted chocolate into each mold on top of the gold dust and green chocolate. You can use a spoon to spread the chocolate evenly across the mold and up the sides, or pick up the mold, rotate it to evenly coat the inside with chocolate, and let the excess drip out. Let the chocolate set. (You can pop it in the fridge if you want it to set faster.) Meanwhile, make the filling.
3. When the chocolate has hardened enough to be able to fill it, finish making the filling. To the bowl with the kataifi, add the pistachio cream, tahini, and chopped pistachios.
4. Stir the mixture, adding more pistachio cream if necessary to reach your desired consistency.
5. Add about 4 teaspoons of the kataifi filling to each chocolate mold, spreading or smoothing it out evenly into each.
6. Add about 1 tablespoon of melted chocolate on top, smoothing it out (a kitchen bench scraper can be helpful here). Let the chocolate bars set before removing from the molds.

Equipment

I recommend using a silicone candy bar mold so you can easily remove the chocolate bars. To get the original look, use a thick chocolate bar mold to make this recipe. You can find candy molds at baking supply stores, as well as craft stores (such as Michaels and JOANN). Also, Amazon has a huge selection of candy bar molds. This is the one I used for this recipe:

Silicone Candy Bar Mold

Storage

Store these chocolate bars in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

In general, chocolate should be stored in a cool, dry, dark place, but not necessarily the fridge. However, these chocolate bars need to be refrigerated because of the dairy in the pistachio cream filling.

Variations

• Feel free to decorate these any way you like. I went with the classic green and gold (which I feel represents the pistachio filling well), but you aren’t limited to that.
• If pistachio isn’t your thing, you can swap out the pistachio cream for vanilla hazelnut spread, Nutella, or Biscoff cookie butter. Or make your own pistachio cream spread and swap out the pistachios in that recipe for any type of nut you like; try pecan or macadamia!
• Sometimes kataifi can be hard to find, but you can substitute with vermicelli noodles. Another substitution option is to use unsweetened coconut flakes instead (this is perfect if you want to make a gluten free version!).

How to Temper Chocolate

Frequently Asked Questions

More Middle Eastern Dessert Recipes

• Basbousa Cake
• Ma’amoul (Date Filled Cookies)
• Limonana

Let’s Connect

Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!

Print

Pin

Rate

Pistachio Knafeh Chocolate Bar Recipe

By: Faith Gorsky

Prep TimePrep Time: 30 minutes minutes

Cook TimeCook Time: 0 minutes minutes

Other TimeOther Time: 1 hour hour

Yields: 6 chocolate bars

If you've been wanting to try the viral knafeh chocolate bar from The FIX in Dubai, this recipe is for you! This copycat recipe has all the flavors of the original: a decadent filling of sweet pistachio cream, crisp buttery toasted kataifi, and a hint of tahini enrobed in rich chocolate.

Email This Recipe

Get this recipe link emailed straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Email Me This Recipe *

Plus you’ll be the first to get new recipes and tips.

SEND IT

Cook ModePrevent your screen from going dark

Equipment

• Silicone chocolate bar mold

Ingredients

 

1x2x3x

Decoration:

• ▢ Edible gold luster dust (optional)
• ▢ 50 grams white chocolate chopped
• ▢ Liquid green food coloring or blue and yellow food coloring (optional)

Chocolate Coating:

• ▢ 150 grams milk chocolate chopped
• ▢ 150 grams 70% dark chocolate chopped

Pistachio Kataifi Filling:

• ▢ 2 tablespoons salted butter or unsalted butter + a pinch of salt
• ▢ 1 cup chopped kataifi lightly packed (1 cup chopped kataifi is about 90g)
• ▢ 1/2 cup pistachio cream or up to 1/4 cup more if desired (1/2 cup pistachio cream is about 120g)
• ▢ 1 tablespoon tahini (1 tablespoon tahini is about 15g)
• ▢ 2 tablespoons shelled unsalted pistachios toasted and finely chopped (2 tablespoons pistachios is about 15g)

Instructions

 

Decorate:

• Dip a brand new small paintbrush or cotton swab into the edible gold luster dust and dab it haphazardly inside your chocolate candy bar mold. Don’t overdo it, we just want a few spots of gold luster.
• Melt the white chocolate in a microwave-save bowl in the microwave or in a double boiler. Stir in green food coloring (a drop or two at a time) or a blend of blue and yellow food colorings until it reaches your desired shade of green.
• Randomly drizzle the green chocolate in the molds with the edible gold luster dust. Be sure not to add too much, we want to be able to see the milk/dark chocolate too.
• Let the green chocolate set.

Coat the Molds with Chocolate:

• Melt the milk and dark chocolate together in a microwave-safe bowl in the microwave or in a double boiler, and stir gently to combine. (If you want to properly temper it, I give instructions for how to temper chocolate in the post above.)
• Add about 1 1/2 tablespoons of melted chocolate into each mold on top of the gold dust and green chocolate. You can use a spoon to spread the chocolate evenly across the mold and up the sides, or pick up the mold, rotate it to evenly coat the inside with chocolate, and let the excess drip out.
• Let the chocolate set. (You can pop it in the fridge if you want it to set faster.)
• Meanwhile, make the filling.

Make the Pistachio Kataifi Filling:

• Add the butter to a medium-sized skillet over medium heat. Once mostly melted, stir in the kataifi. Continue cooking until the kataifi is golden brown, about 5 minutes, stirring frequently. You can turn the heat down slightly as necessary if it starts to cook too quickly in spots. Once the kataifi is golden, transfer it to a large bowl and set aside until the chocolate in the molds is hardened. (Don’t leave it in the hot skillet or it can scorch.)
• When the chocolate has hardened enough to be able to fill it, finish making the filling. To the bowl with the kataifi, add the pistachio cream, tahini, and chopped pistachios. Stir the mixture, adding more pistachio cream if necessary to reach your desired consistency.

Add the Kataifi Filling and Top with Chocolate:

• Add about 4 teaspoons of the kataifi filling to each chocolate mold, spreading or smoothing it out evenly into each.
• Add about 1 tablespoon of melted chocolate on top, smoothing it out (a kitchen bench scraper can be helpful here).
• Let the chocolate bars set before removing from the molds.

Notes

• Recipe Yield and Serving Size: This recipe makes 6 candy bars, and the nutritional information given is for 1 bar. They are quite rich and indulgent, and I recommend 1/2 or 1/3 of a bar as a serving.
• Candy Bar Mold Size: The mold I used was 4.5 inches long by 1.9 inches wide by 0.6 inches deep. The amounts given for this recipe are based on this mold. If you use different a mold, your amounts and yield will vary.
• Storage: Store these chocolate bars in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. In general, chocolate should be stored in a cool, dry, dark place, but not necessarily the fridge. However, these chocolate bars need to be refrigerated because of the dairy in the pistachio cream filling.
• The Kataifi Will Soften Over Time: After you make these chocolate bars, the kataifi will absorb some of the moisture in the filling, which does cause the kataifi to soften. This is why I recommend making these chocolate bars on the same day you want to eat them for the best flavor and texture. And this is also why I add a little bit of finely chopped pistachios to the filling; to bump up the crunch factor a bit.
• Don’t Overstuff with Filling: You need to leave enough space in the molds so you can add more chocolate to seal the bars. If you want a super thick filling, look for thicker molds.
• Tempering the Chocolate: Properly tempered chocolate is glossy, doesn’t melt on your fingertips when you touch it, and snaps beautifully when you bite into it. See the post above for full instructions on how to temper chocolate.
• Pistachio Cream: You don’t have to make your own pistachio cream, but it’s a heck of a lot more cost-effective than buying a jar of it. A jar around 200g grams typically costs around $15USD (check it out for yourself on Amazon), which is approximately what it costs to buy a 1 1/4-pound bag of shelled pistachios! And bonus, homemade pistachio cream is easy to make, as well as fresher and more delicious than store-bought.
• Kataifi: Kataifi is shredded phyllo dough. I buy it frozen at my local Arabic grocery store, but you can also find it at Greek or other Mediterranean grocery stores. When you buy it frozen, it typically comes in long, thin strands that you’ll need to chop to make this recipe. You can also find dried chopped kataifi on Amazon, which will work fine for this recipe.

Nutrition

Calories: 643kcal | Carbohydrates: 58g | Protein: 12g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 240mg | Potassium: 522mg | Fiber: 8g | Sugar: 25g | Vitamin A: 144IU | Vitamin C: 0.3mg | Calcium: 127mg | Iron: 6mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Dessert

Cuisine: Arabic and Middle Eastern

Keyword: Knafeh Chocolate Bar, Viral Dubai Chocolate Bar

Share it with me on Instagram and leave a comment to let me know your thoughts!

Rate this Recipe Pin Recipe Share Recipe

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Meet Faith